How to make peppercorn sauce

Creamy peppercorn sauce has a lovely rich warmth to it that goes so well with a juicy steak .
You can make it in about 10 minutes, while your steak is resting.

Serve over chips or left over without the steak) for a comforting weekend lunch!

A classic steak sauce made with black peppercorns, cream and brandy for a lovely, rich sauce that’s just right for a date night or a special occasion.

INGREDIENTS

Brandy Any brandy, cognac or marsala will be fine, but if you don’t want to use alcohol, then you can leave it out or add an extra spoonful of Worcestershire sauce.

Black Peppercorns You can also use green peppercorns for a milder flavour.

Cream Always use double (heavy) cream rather than single or light cream to ensure a luscious sauce that won’t split.

Stock We used beef stock but any good strong stock will work.

Shallots You can also use brown or white onions, chopped finely.

METHOD OF PREPARATION

1. Place the peppercorns in a small bag and crush lightly (or use a mortar and pestle)
2. Sauté the shallots, salt and peppercorns in butter and oil until softened
3. Add the brandy, then the stock and Worcestershire sauce and boil rapidly for five minutes
4. Stir in the cream and any pan juices and bring to a simmer, then turn off the heat and serve.